Here is another recipe for ya, folks! You’ll wanna make sure you try this out because it is AMAZING! It’s so versatile you can eat it in addition to many other foods to make a full meal for breakfast, lunch, or dinner! They also freeze and re-heat very well so they are very convenient for when you’re on the go and need something healthy and satisfying.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into 12 – 15 patties depending on the size. I prefer they be on the moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. I use a 1/2 cup size measuring cup to form my patties. Fill the measuring cup about 1/2 – 1/3 cup full, and press into the cup. Invert the cup and tap the patty out (you may have to tap rather hard). It should hold it’s shape pretty well. To make it easier to slide into the pan tap the patty out onto a cutting board or plate then slide onto a spatula and then into the pan.

Heat the oil in a large, heavy skillet over medium-low heat, add patties, with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.

Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.